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Archive | August 2009

It’s the last week in August and there is a distinct chill in the evening along with our normal Puget Sound dew. We should see the emergence of slugs very soon now (ever step on one of those barefoot!!???).

I’m trying to get the most out of my beach theme this week!

And thanks to Martha Stewart (I love that self-made woman!) we have a bunch of beach-themed party recipes for you to enjoy!

Directions
In a small bowl, combine cumin, coriander, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Rub steaks all over with spice mixture.

Heat a large skillet over medium-high; add meat (if crowded, cook in two batches). Cook 2 to 4 minutes per side for medium-rare. Transfer to a cutting board. Tent steaks with aluminum foil, and let rest at least 5 minutes.

Stack tortillas, and wrap in a damp paper towel or kitchen towel. Microwave on high 1 minute. Thinly slice steaks crosswise, and serve with tortillas, peppers, onion, and chiles, along with sour cream and lime wedges.

These look like something you could make at home then wrap in foil for a beach picnic!

Directions Broil the scallops for 4 minutes, then turn and broil 2 more minutes.

In a large saucepan, sauté the chopped onion in the olive oil until tender. Add the sliced mushrooms, bell pepper strips, and chopped tomato; cook until all the vegetables are heated through.

Arrange the sautéed vegetables on a platter. Top with the broiled scallops. Layer the avacado slices on top of the scallops, then spread mango salsa over the the avacado slices. Top with sour cream, and garnish with green onion slices. Serves 4

This being the last month of summer we are featuring products, ingredients and recipes with a tropical theme.

Recipe Of The Week:Hawaiian Fruit Punch(Compliments of Culinary Arts Program at Maui Community College)

This is for all those people who enjoyed a traditional Hawaiian Rum Punch on their trip to Hawaii and want to enjoy a summer treat as they remember their vacation. Approximate yield is about one gallon. With the addition of ice, it will serve twenty people.

Directions
Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste.

Add the chicken with half the mango mixture to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side and baste the chicken every few minutes with the rest of the sauce.

Preheat a grill or grill pan to medium-high heat and brush with canola oil. Remove the chicken from the marinade and put on the grill.

Grill the chicken turning and basting about every 5 minutes until cooked through, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.